a touch of salt (so they don’t end up bland – not a lot since you’ll season the mix)

Dump the mushrooms into the medium bowl with everything else, and stir to combine. Stir in:

1 tsp Thai fermented soybean paste (this is not miso – see photo)

Sprinkle on, and then stir in:

1 tbsp larb seasoning (use more if you like it really spicy)

Serve with big pieces of napa cabbage to scoop it all up.

This is not exactly smoked tofu, but I don’t know what else to call it. It tastes a LOT like smoked mozzarella, with a similar texture.

Some of you may want to know exactly what is in the seasoning mix. To make larb from scratch use bird chilis, lime juice, and toasted rice powder.Thai soybean paste. I used this to replace fish sauce, since it is salty and has that fermented funk.

A note on oyster mushrooms

The oyster mushroom turned out to be a good choice since they aren’t aggressively mushroomy, but they add a rich meatiness that tofu alone would lack.